In the future, we'd like to have classes at Swiss, where interested people would be able to fly in and learn how to kill and process lard-type pigs into super-premium food.

Swiss Meat really is the USA's first slaughterhouse able to turn lard-type pigs into marketable cuts. A third Mangalitsa fattener - quite far from Missouri - is going to send some pigs there soon. When you see stuff like that happening, it is clear the processor is doing something a lot better than the others. Of course, the reason the processing matters so much is that the pigs are so different from other pigs.

I've invited some of my best customers to attend this event - but I'm sure I forgot to extend the offer to all of you. If you would like to attend, please let me know and I'll see if we can make it work.

Our Mangalitsa is available in Boston, MA via Cambridge Packing. Call 617-269-6700 and ask for John to order.In Seattle and San Francisco, Heath Putnam Farms distributes its own product. Please look here for purchasing information.